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Stop spending a fortune in the gluten-free aisle at the grocery store! Entrees, side dishes, snacks and desserts —you name it, we’ll cover it. In addition to cooking some yummy gluten free dishes, we’ll talk about resources, options, what labels say (and don’t say) and recipe substitutions. In this interactive online class, we’ll learn how to make green salad with roasted sweet potato and homemade green goddess dressing, roasted chicken with herb crust and avocado aioli, sweet and spicy miso roasted eggplant, rainbow rice pilaf, and ginger maple poached pears.
Ploy Khunisorn is a native of Thailand. She went to Suan Dusit International Culinary School while she was working as a financial analyst in Bangkok. She came to the USA to do Master’s Degree in Sustainability at Harvard University and Master’s Degree in Education at Cambridge College. She started teaching Thai cooking classes at CCAE since 2014. With her love of traveling over 30 countries, she has learned varieties of cuisine around the world. In her 7+ years with CCAE, Ploy has taught over 2,500 students to cook and bake Asian cuisines, vegan food, gluten free diets, pastries, and more.
Chef out her food passion on Instagram: @ployskitchen